Directions
- 1Preheat oven to 475°F and line a baking sheet with parchment paper.
- 2In a mixing bowl, whisk together the flour, sugar, baking powder, and salt.
- 3Grate the cold butter into the dry ingredients.
- 4Using your fingers, work the butter mixture together until it resembles sand and is crumbly.
- 5Whisk together the milk and two of the eggs.
- 6Add most of the milk and egg mixture to the flour mixture, reserving about a tablespoon to brush over the tops.
- 7Stir to combine or work the dough together with your hands.
- 8Knead dough a few times to incorporate any loose pieces, but don't over knead.
- 9Pat dough out about 1 inch thick.
- 10Using a 2-inch biscuit cutter, cut out scones into rounds and transfer to baking sheet.
- 11Brush tops with reserved egg/milk mixture.
- 12Sprinkle with sugar.
- 13Bake until puffy and golden brown, 14-16 minutes.
Ingredients
- 3.5 cups all-purpose flour
- 0.25 cup granulated sugar
- 1 tablespoon baking powder
- 0.25 teaspoon kosher salt
- 0.5 cup unsalted butter, cold
- 1 cup whole milk
- 2 eggs
- Demerara or additional sugar for topping
Equipment
mixing bowlgraterbaking sheetparchment paper2-inch biscuit cutter
Tips
- Don't over knead the dough.
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